Ingredients
- 2 apples, sliced
- 1 bulb fennel, trimmed and sliced
- 1 red onion, sliced
- 1 Tbsp. + 2 tsp. canola oil, divided
- 1 lb. pork tenderloin, trimmed
- 1 tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. cider vinegar
- 1 Tbsp. fennel fronds, chopped (optional)
Tip: Screenshot this list for easy reference while shopping
Instructions
- Position racks in upper and lower thirds of oven; preheat to 475°F.
- Toss apples, fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden (30-35 minutes).
- While apples are cooking, sprinkle pork with salt and pepper. Heat the remaining oil in a large, ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes.
- Turn the pork over and transfer the pan to the top oven rack while apples are still roasting. Roast until just barely pink in the center and an instant-read thermometer registers 155°F (12-14 minutes).
- Transfer the pork to a cutting board and let rest for 5 minutes.
- While pork is resting, stir vinegar into the skillet, scraping up browned bits, then add to the apple mixture.
- Slice the pork thinly and serve with the apple mixture, garnished with fennel fronds.